- 200 g caster sugar
- 1⁄4 cup honey
- 1⁄4 cup water
- 1 1⁄2 t cocoa
- 1 T bicarbonate of soda
- 80 g chocolate, melted
Line a 20 x 20 cm deep baking pan with baking paper. Bring the sugar, honey, water and cocoa to a boil in a saucepan, stirring continually.
Reduce the heat to medium-high. Cook, without stirring, until the mixture reaches 150 ̊C on a candy thermometer, or test by dropping a small amount of the syrup into a glass of cold water. If it solidifies, it’s ready.
Remove from the heat, add the bicarbonate of soda and whisk to incorporate. Gently pour the mixture into the baking pan without spreading. Set aside until it hardens.
Lift the honeycomb and baking paper out of the pan and place on a clean surface. Break into pieces and serve with melted chocolate.
Cook's note: Bring back childhood memories of school fêtes with this easy crunchy honeycomb, drizzled in chocolate. There isn’t an easier way, or a more delicious one, to finish a meal.